Ants On A Log Celery Date Chicken Salad
Last Updated on July 6, 2024
This Ants On A Log Celery Date Chicken Salad inspired by Epicurious is made with crunchy celery, sweet dates, tart green apple, shallot, and tender plant-based chicken. Toss in a simple homemade peanut butter vinaigrette and top with chopped roasted peanuts for the perfect salad!
Post updated: 4/8/24
Unlock your inner kid with this delicious take on a childhood favorite! This celery salad is a unique and flavorful dish that’s a refreshing departure from the usual greens and veggies, and it’s sure to satisfy your hunger and your taste buds. Whether you’re looking for a healthy lunch or a quick and easy dinner, this salad is the perfect choice.
What Is Ants On A Log?
If you’ve never had ants on a log before, you’ve been missing out on a healthy snack! Traditionally ants on a log is made by filling whole celery sticks with peanut butter and then placing raisins (the ants) on top of the peanut butter. There’s something about that salty, sweet crunchy goodness that makes it an irresistible snack- and kids love that you call it ants on a log, haha.
But today, we’re taking that concept, thanks to Molly Baz and Epicurious for the idea! and making it into a grownup version. If you’re craving something sweet and savory at the same time, you’ll love this Ants On A Log Celery Date Chicken Salad! With juicy dates, crunchy celery, and tender chunks of plant-based chicken, this salad is a feast for the senses. Plus, it’s loaded with wholesome ingredients that will nourish your body. With just a few simple ingredients, you can create a flavorful and nutritious dish that’s perfect for lunch, dinner, or even as a snack.
The Salad Ingredients
Celery. For this celery salad recipe, because it’s one of the main ingredients, I chose to cut the celery into larger pieces. You can cut the celery into whatever shape/size you prefer.
Dates. I like to buy whole dates with the pit still in them as I find they are fresher, but you can purchase already pitted dates, or even chopped dates to cut back on a step in making this recipe.
Plant-based chicken. I used Abbot’s Plant-Based Chopped Chick’n, but feel free to use your favorite plant-based chicken in this recipe. You can also omit the chicken altogether if you’d like. I ate this salad as a full meal, so the chicken was a nice addition, but if you’re serving this salad as a side dish you can certainly leave the chicken out.
Green apple. Adds yet another level of juicy crunch with just a tad of sourness that completes the salad perfectly. No need to peel the apple first.
Shallot. Tastes delicious paired with the other flavors in this salad and adds a pop of purple, because you all know I love me some colorful salads! 😉
Roasted peanuts. I bought pre-roasted peanuts and then crushed them with a mortar and pestle. To make the peanuts into smaller pieces you can add to a bag and crush with a measuring cup, spoon, rolling pin or you can place them in a food processor and pulse them until you have smaller pieces. You don’t want them completely blended, some peanut chunks are good.
Fresh mint & celery leaves. The perfect final touch to this delicious salad for contrasting greens and a burst of fresh mint.
The Peanut Dressing
This easy peanut dressing is made with just 5 ingredients: creamy peanut butter, rice vinegar, agave syrup, olive oil, and salt. Simply blend or whisk all of the ingredients together until well combined and pour over the salad, toss and serve!
For The Non-Celery Lovers
If you’re not a celery fan, I think you’ll still love this recipe! Because the celery is paired with dates, green apple, shallot, plant-based chicken, and tossed in a delicious peanut butter vinaigrette- the celery taste isn’t the prominent flavor in this salad, but is still crunchy. My husband really isn’t a celery fan, but he loved this Ants On A Log Celery Date Chicken Salad!
Aside from Ants On A Log being fun to look at, there’s a very good reason kids go crazy for peanut-butter-filled celery stalks topped with raisins. The contrast of sweet and savory in this refreshing celery salad is undeniable. Molly Baz shows us how salads don’t need to contain leafy greens to be called salads.
If you’re tired of the same old boring salads, then it’s time to mix things up with this Ants on a Log Celery Date Chicken Salad! Let me know what you think down below in the comments section, as well as giving it a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this fun, unique Ants On A Log Celery Date Chicken Salad recipe! Tag me on Instagram, Facebook, or Pinterest!
If you’re looking for more unique salads, be sure to check out these!
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Ants On A Log Celery Date Chicken Salad
This Ants On A Log Celery Date Chicken Salad inspired by Epicurious is made with crunchy celery, sweet dates, tart green apple, shallot, and tender plant-based chicken. Toss in a simple homemade peanut butter vinaigrette and top with chopped roasted peanuts for the perfect side salad!
Ingredients
- 1 package plant based chick’n (I used Abbot's Chopped Chick'n), optional
- 10 large celery stalks
- 1 large granny smith apple
- 8 large dates, whole
- 1 small shallot
- ½ cup roasted peanuts
- Celery leaves, for garnish
- Mint leaves, for garnish
Dressing
- 4 tablespoons rice vinegar
- 2 tablespoons agave syrup
- 4 tablespoons olive oil
- 3 tablespoons creamy peanut butter
- ¼ teaspoon salt
Instructions
If including the plant-based chicken, start by cooking the chick’n according to package directions. While the chick’n is cooking, wash the celery and apple. Slice the celery diagonally into medium sized pieces and place into a large bowl. Chop the apple into medium-sized pieces and add it to the bowl with the celery.
Remove the pit from the dates and chop into medium sized pieces, add to the bowl. Slice the shallot, add to the bowl. Crush the roasted peanuts into smaller pieces, add to the bowl. When the chick’n is done cooking, add it to the bowl.
To make the dressing, add everything to a small blender and blend until smooth. Alternatively you can shake it all together in a bottle or whisk it together in a small bowl. Pour the dressing over the salad and toss together.
Before serving, garnish with celery and mint leaves if desired.
Notes
* Recipe adapted from Epicurious by Molly Baz
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
